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Insects from China
This is a modern lab seasoning made from silkworm (Bombyx mori) pupae. A 2025 Chinese study fermented the pupae with Latilactobacillus sakei at 32 °C for 10 days, which raised the monosodium glutamate (MSG) equivalent 6.74-fold. Earlier Japanese studies made liquid seasonings from pupae with protease (2009) or koji (2011), with or without chitinase, aged 90 days.
| Silkworm pupae | [qin2025] |
| Latilactobacillus sakei (Lactobacillus sakei) culture1.0 % inoculum | The optimum among the bacterial species the study compared[qin2025] |
| Starter | Latilactobacillus sakei (Lactobacillus sakei) culture added at 1.0 % inoculum |
Total time across the recorded steps: 10 days
What changes: Starting material: silkworm pupae
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
This is a modern lab seasoning made from silkworm (Bombyx mori) pupae. A 2025 Chinese study fermented the pupae with Latilactobacillus sakei at 32 °C for 10 days, which raised the monosodium glutamate (MSG) equivalent 6.74-fold. Earlier Japanese studies made liquid seasonings from pupae with protease (2009) or koji (2011), with or without chitinase, aged 90 days. Made in 3 steps over 10 days. The longest step, ferment warm, takes 10 days (Qin F 2025) and runs at 32 °C (Qin F 2025). Latilactobacillus sakei and Koji mould do most of the fermenting.
| Main step | 10 daysReported[qin2025] | Ferment warm |
|---|---|---|
| Temperature | 32 °CReported[qin2025] | Ferment warm |
Unlike a soy or fish sauce, this seasoning uses insect pupae as the protein and, in the 2025 study, a lactic starter instead of koji. The 2011 Japanese version used koji and was aged 90 days; the 2009 version used protease, not koji.
This is a lab product, not a traditional food. Silkworm pupa protein is highly allergenic; one study found lactic fermentation cut its IgE binding by 22 %, which lowers but does not remove the risk, so treat the seasoning as an allergen.
Every number is labelled with how it is known. How this atlas is made
A 2009 Japanese study made a liquid seasoning from silkworm pupae with protease, with or without chitinase, aged 90 days. A 2011 follow-up made one with koji. In 2025 a Chinese team fermented pupae with Latilactobacillus sakei and optimised the conditions by response-surface methodology.
